|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap at the back hand wash sink. CDI-More soap was provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed a box of raw steak being stored above cooked gyro meat and containers of sauce at the prep cooler along the cookline. CDI-The steak was moved to the bottom shelf. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed onions hot holding below 135F at the cookline. CDI-The product was put back onto the grill to reheat. Even though the onions are being reheated on the grill before serving, the product must still maintain proper hot holding temperatures. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed potato salad holding above 41F in the cold holding side items cooler. It was determined that the product was made earlier this morning. Product must be fully cooled down to 41F before using. CDI-The product was moved to the walk in cooler to finish the cooling process. REPEAT. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the inside of the small prep cooler at cookline and minor cleaning needed to the sandwich prep cooler especially along the shelving and wall on the left side of the unit. Have cleaned. |